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Ingredients
Serves: 4

2 tbsp olive oil

2 red peppers, sliced

2 yellow peppers, sliced

1 onion, thinly sliced

2 garlic cloves, crushed

1/4 tsp crushed chilli flakes, or to taste

50g soft sun-dried tomatoes, roughly chopped

8 eggs

small bunch of fresh basil leaves, about 20g, torn

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MethodPrep:10min › Cook:20min › Ready in:30min

Heat the olive oil in a large nonstick frying pan or sauté pan. Add the sliced peppers, onion, garlic and chilli flakes, and cook over a medium heat for 10 minutes, stirring frequently, until softened but not browned.

Add the tomatoes to the vegetables in the pan. Season, then cook over a medium heat for 7-8 minutes, stirring frequently, until the mixture is very soft and thick, and most of the liquid has evaporated.

Break the eggs into a bowl and add the torn basil leaves. Beat lightly with a fork. Pour the eggs into the pan and stir over a low heat for about 2 minutes or until the mixture has thickened and looks like soft scrambled eggs. Serve immediately.

To serve

For quick, homemade garlic bread cut a slightly stale ciabatta loaf or small baguette into thick diagonal slices. Mix 1 crushed garlic clove into 3 tbsp olive oil, then lightly brush on both sides of each slice. Cook on a heated ridged griddle or under a hot grill for 1 minute on each side or until lightly browned.